Whiskey sours

  • Petit four
  • medium
  • Serves 40
  • 20 minutes

These little whiskey sour petit fours from Daniel Clifford are ideal for serving at a dinner party. These are made from American bourbon and lemon juice, making a great sweet-tart treat.

First published in 2015





  • Thermometer


Mix the sugar and pectin together in a medium-sized pan. Add the remaining ingredients into the mix, except 100ml of the Jack Daniel's, the caster sugar for finishing and the lemon peel. Place on a low heat until all the ingredients are well-combined and the powders have dissolved
  • 2.5g of salt
  • 220g of caster sugar
  • 15g of yellow pectin
  • 200ml of lemon juice
  • 20g of liquid glucose
  • 1 tbsp of Angostura bitters
  • 150ml of Jack Daniel's
Increase the heat and cook out the mixture, whisking every few minutes. When the mixture reaches 118°C, add the remaining 100ml of Jack Daniel's and immediately pour the mixture into a 10x19cm container. Reserve in the fridge to chill and set for at least 2 hours, preferably overnight
Once the mixture is set, cut it into 1 1/2cm cubes. Then, gently roll the cubes in the remaining caster sugar before serving. Garnish the plate with pieces of lemon peel, if desired
First published in 2015

A broad range of experience in some of the top kitchens in the UK and France along with hefty doses of innovation, dedication and originality have led Daniel Clifford’s style to be widely praised.

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